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Savoury Rye Bread

Once upon a time, VB had the honour of being invited to a reception at Number Ten Downing Street - yes that is right - the residence of the Prime Minister of Great Britain.
Naturally bread was taken along! This is one of the loaves. The PM had a bread maker (which we think are super as long as you use good ingredients) but I think he was thrilled to get something new.
This is a delicious and simple bread to bake. Fit for a Prime Minister.
Cook Time45 minutes
Servings:0
Author:Jane Mason

Equipment

  • scale, baking tray, bowls, spoons, bread tin

Ingredients

  • 300 g Light rye flour I used Stoate’s Flour, Cann Mills, Shaftesbury
  • 200 g Warm water
  • 50 g Honey
  • 3 g Dry yeast
  • 6 g Salt
  • 1/2 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Cumin seeds to sprinkle at the bottom of the tin

Instructions

Before you begin

  • Butter a little loaf tin and sprinkle cumin seeds on the bottom of it.

To make the bread

  • Pour the flour in a bowl and make a well in it.
  • Sprinkle the yeast in the well and add 100 g warm water.
  • Go have a cup of coffee and relax for 15 minutes while the yeast proofs.
  • Put in the rest of the water, the honey, salt, and ground spices and stir well to incorporate all of the ingredients evenly.  The texture should be soft and sticky – like your very favourite mud pie.  It is it stiff or hard, add a bit more water until it is mud pie like.
  • Wet your hand (REALLY WET) and pick up the dough.  Pass it from hand to hand like clay and smooth and shape it into a little oblong to fit into the tin.
  • Place it gently in the tin and leave it be.  Don’t squish it into the corners or smooth it down.  It will find its own level.
  • Cover it with a shower hat and leave it for 1.5-2 hours on the counter.  Don’t put it in the airing cupboard or anything like that.  If you would like to stick it in the fridge at this point you can and it will rise in about 8 hours.  You can do this overnight while you sleep and bake in the morning or all day if you have to go out and bake it in the evening.
  • Pre heat oven to 200 degrees and bake the bread for 45 minutes.
  • Cool completely on a wire rack.

Notes

This bread is best the next day and keeps for days.